Persian Stuffed Zucchini (Dolmeh Kadoo دلمه کدو سبز)

Dolama or dolmeh دلمه is a tasty dish found in Iranian cuisine, Azerbaijan, Turkey, Greece, Arabic countries and Central Asia. The word dolma is a Turkish word and means to fill.  Dolma is the Persian version of stuffed vegetables. You can use eggplant, zucchini, onion, or tomato and stuff with either ground beef or turkey and aromatic herbs.

Up to now, I have shared several recipes for my collection of dolma recipes including: stuffed grape leaves, cabbage rolls, stuffed eggplants, stuffed onions, and today I am going to share my Persian stuffed zucchini.  In Persian language zucchini or courgette  is called Kadoo .

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Dolma is considered comfort food. These different kinds of dolma are stuffed with either meat and spices, or meat herbs and rice, or there are vegetarian version with rice and herbs and GOOD NEWS IS, all are DELICIOUS.

Ingredients

  • 2 large zucchini or Courgette,
  • 300g ground beef or lamb meat
  • 5tbsp semi cooked rice
  • 100g mixed herbs: mint, parsley, coriander, spring onions
  • 1tsp turmeric
  • 2tbsp tomato paste
  • 1tbsp dried dill (I use dried dill because it is more aromatic rather than fresh dill)
  • Olive oil
  • Greek yogurt
  • 1-2 cloves of garlic, grated
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How to make it??

First of all wash the zucchini. If the skin of the zucchini has been waxed , peel the skin but leaved the skin of if it’s unwaxed. (However large zucchini should be peeled because the skin might be bitter).

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Then cut each each zuchini into 3 tubes. Scoop out the insides. Keep the insides and add into the pot where you are going cook the zucchini dolma.

For stuffing you need, add rice, chopped fresh herbs, salt, pepper, some turmeric and dried dill to the ground meat and mix ingredients until combine well. Fill each zucchini with the stuffing and settle stuffed zucchini in the pot.

Fill each zucchini with the stuffing and settle stuffed zucchini in the pot.

In a saucepan, add tomato paste, olive oil,  pinch of salt, turmeric and Chilli powder. Saute for 2 minutes. Then, add a cup of water to the tomato paste and bring it to a quick boil.

Pour the sauce on the stuffed zucchini. Simmer over the low heat for about 30-40 minutes, allowing the sauce to reduce.

Meanwhile, mix yogurt with grated garlic. Serve the stuffed zucchini with garlic-yogurt.

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Persian Stuffed Zucchinni

Ingredients

  • 2 large zucchini or Courgette,
  • 300g ground beef or lamb meat
  • 5tbsp semi cooked rice
  • 100g mixed herbs: mint, parsley, coriander, spring onions
  • 1tsp turmeric
  • 2tbsp tomato paste
  • 1tbsp dried dill
  • Olive oil
  • Greek yogurt
  • 1-2 cloves of garlic, grated

How to make it??

First of all wash the zucchini. If the skin of the zucchini has been waxed , peel the skin but leaved the skin of if it’s unwaxed. (However large zucchini should be peeled because the skin might be bitter).

Then cut each each zuchini into 3 tubes. Scoop out the insides. Keep the insides and add into the pot where you are going cook the zucchini dolma. For stuffing you need, add rice, chopped fresh herbs, salt, pepper, some turmeric and dried dill to the ground meat and mix ingredients until combine well. Fill each zucchini with the stuffing and settle stuffed zucchini in the pot.

Heat some olive oil in the saucepan. Add tomato paste, pinch of salt, turmeric and Chilli powder. Saute for 2 minutes. Then, add a cup of water to the tomato paste and bring it to a quick boil. Pour the sauce on the stuffed zucchini. Simmer over the low heat for about 30-40 minutes, allowing the sauce to reduce.

Meanwhile, mix yogurt with grated garlic. Serve the stuffed zucchini with garlic-yogurt.

دلمه کدوسبز

دولما یک کلمه ی ترکی می‌باشد و به معنی ( پرشدن یا پرکردن ) است. منشاء غذای دلمه مشخص نیست ولی درایران و بسیاری از کشورهای عربی – ترکیه- آذربایجان- مصر – یونان پخته می‌شود و طرفدار دارد. دلمه های ایرانی انواع مختلفی دارند مثل دلمه بادمجان – دلمه کدوسبز- دلمه برگ مو – فلفل دلمه – دلمه گوجه‌فرنگی . دلمه به عنوان یک غذای راحت و خوشمزه محسوب میشود. دلمه با مواد مختلفی پر می‌شود در بعضی از انواع دلمه از گوشت و ادویه – در برخی از گوشت و سبزیجات معطر و برنج و گاهی بدون گوشت بوده و با برنج و سبزیجات درست میشود. این دلمه ها را گاهن تک تک درست میکنند و گاهی مخلوطی از چند نوع مثل دلمه سه خواهر یا ( اوچ باجی دلماسیی ) که ترکیبی از دلمه بادمجان – فلفل و گوجه‌فرنگی می باشد.

به هر حال هر نوع دلمه ای که باشد همگی خوشمزه و خوش عِطر و بو هستند.

مواد لازم

دو عدد کدو سبز درشت

سیصد گرم گوشت چرخ کرده

پنج ق غ برنج نیم پز

صد گرم سبزیجات شامل: نعنا – جعفری – گشنیز- پیازچه

یگ ق چ شوید خشک ( شوید خشک از شوید تازه معطرتر هست برای همین از شوید خشک استفاده کردم)

دو ق غ رب گوجه فرنگی

یک ق چ زردچوبه

نمک و فلفل به میزان لازم

روغن زیتون یا هر روغن مایع گیاهی

یک حبه سیر له شده

مقداری ماست

طرز تهیه

کدوها را بشویید. اگر کدو بزرگ باشد معمولن پوست تلخی دارد و بهتر است پوستش گرفته شود در غیر اینصورت با پوست بماند.

هر کدو را به سه قسمت برش داده و داخل آن‌ها را خارج کنید , و زمان پخت دلمه آن‌ها را نیز داخل قابلمه بریزید

داخل یک‌کاسه برنج نیمه پز- سبزیجات خرد شده- نمک – فلفل – کمی زردچوبه و شوید خشک را با گوشت چرخ کرده خوب مخلوط کرده وداخل کدوها را با آن پر کنید و داخل قابلمه بچینید.

مقداری روغن زیتون را داخل تابه گرم کنید و رب گوجه‌فرنگی را با کمی نمک و باقی‌مانده زردچوبه و فلفل یکی دودقیقه تفت دهید . سپس یک پیمانه آب روی رب گوجه ریخته و آن را بجوش بیاورید. سس آماده شده را روی کدوها ریخته و روی حرارت ملایم بگذارید برای 40-30 دقیقه پخته شده و سس دلمه به خورد آن رفته و حا بیفتدو

در این بین ماست را با سیر کوبیده مخلوط کنید و دلمه ها را با ماست و سیر سرو کنید.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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